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High-quality
chocolates flow from Water Street store
Nov. 13, 2007
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You Go |
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Name:
Obsession Chocolates.
Chef-owner: Rebecca Flynn.
Address: 310 Water St.
Store hours: 10 a.m. to 7 p.m. Mondays through Fridays;
10 a.m. to 6 p.m. Saturdays.
Telephone: 514-1720.
Web site: www.obsessionchocolates.com should be in
operation by Dec. 1.
Wheelchair accessible: No.
Parking: On the street.
Prices: Truffles, $1.89 each.
Extras: Flynn also makes chocolate sauces, cookies,
cinnamon rolls, cupcakes, blueberry muffins and chocolate-dipped
potato chips. Call ahead to check availability or to order.
She offers catering and designs and bakes specialty cakes.
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Don’t
be surprised if Rebecca Flynn’s chocolates garner national
attention someday soon.
They’re beautiful, well-crafted and delicious.
Flynn brings a chef’s palate and pride to the art of molded
chocolate truffle-making.
She makes each piece from scratch, by hand, and insists on first-rate
ingredients: Callebaut chocolate from Belgium and Valrhona from
France; rare liqueurs; local and organic creams, herbs, butters,
fruits and honeys; and exotic fresh herbs and leaves from The Chef’s
Garden in Huron, Ohio, which is a supplier to many of the country’s
finest restaurants.
Flynn’s great talent is to combine and sequence textures, flavors
and aromas in ways that deliver unusually complex and sophisticated
sensual pleasures.
Samplings from our recent visits:
A white chocolate, geodesic igloo dusted in hues of strawberry and
soft peach. The sweet walls collapse into a quickly melting center
of flowery-tart passion fruit purée and liqueur, white chocolate
and rich cream — all utterly smooth.
A squiggle-topped, dark chocolate, oval dome burnished in coppery
pink. The fragile shell yields first to an urgency of dark cherries
in creamy-dense ganache, then returns in a long, sweet, luscious
chocolate finish.
A medium-sweet, dark chocolate cone studded with delightfully bitter
cracked Scharffen Berger cacao nibs and packed with silken, bittersweet
dark chocolate ganache — perhaps the perfect two-bite dessert.
A snappy milk chocolate bar with a center of solid white chocolate
ganache infused with leaves of the exotic hoja santa plant, native
to Mexico (also known as the root beer plant). Tingly fresh root
beer tastes commingle on the tongue with vanilla and sweet cream.
A honey-infused hunk of dark caramel dipped in soft milk chocolate,
then garnished with crystals of Fleur de Sel from France, which
is perhaps the best sea salt in the world. In this gooey-thick,
wonderful mélange, the salt’s incisiveness and crunch
shock and delight the mouth and intensify each flavor.
It’s a Milky Way bar reinvented by a genius.
Main
Course, the Leader-Telegram's restaurant review column, runs the
fourth Sunday of the month. Diners' Notebook, a sampling of favorite
restaurant offerings, runs the second Tuesday of the month.
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